2011 All Rights Reserved.    Designed and Created by TheModernMall, LLC
2011 All Rights Reserved.    Designed and Created by TheModernMall, LLC
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Recipes
Rigatoni with Swiss Chard
Rigatoni With Swiss Chard

  • Coarse salt and freshly ground pepper
  • 1 pound rigatoni or other tubular pasta
  • 2 tablespoons unsalted butter
  • 3 tablespoons extra-virgin olive oil
  • 2 garlic cloves
  • 2 medium shallots, finely chopped
  • 1 ½ pounds Swiss chard, leaves cut into ½-inch strips and stems cut into ½-inch pieces
  • 2 tablespoons finely grated lemon zest (about 2 lemons)
  • ½ cup dry white wine
  • ½ teaspoon red pepper flakes
  • 1/3 cup fresh ricotta cheese
  • 1/3 cup pine nuts (about 1 ½ ounces), toasted
  • Freshly grated parmesan cheese, for sprinkling

Bring a large pot of water to boil. Add 2 tablespoons salt and the pasta; cook 3 minutes less than package indicated. Drain.
Heat butter and oil in a large Dutch oven over medium heat about 1 minute. Add garlic and shallots; cook, stirring, until fragrant, about 2 minutes. Stir in chard, lemon zest, wine, 1 teaspoon salt, and the red pepper flakes; season with pepper. Cook, covered, stirring occasionally, until pasta is al dente, 3 to 4 minutes. Divide among 4 serving dishes. Serve sprinkled with Parmesan.


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Open Daily 9-6
Mid July - Oct 31st
Open Labor Day 9-2

9937 S. Route 59 
Naperville, IL  60564
(630) 904-0016
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